Local Venison for Your Holiday Table

December 18, 2013

Punky and Diane Rowley of Hollandeer Farm raise beautiful Red Deer for venison in Holland, Vermont. If you are anxious to try venison but arent sure how to prepare it, Diane keeps Hollandeer's website stocked with tasty recipes featuring the healthy, lean meat. Here is one recipe she shared with us for a perfect addition to your holiday table.

German Regeschnetzelte

Early in our experience selling venison, a neighbor of ours who was from Austria stopped in to purchase some venison stew meat. She said she had company coming and wanted to fix them a real Austrian dish. She even said she would bring us a sample, and she did! It was out of this world. She also shared the recipe with me. Venison is a staple meat in Europe especially in Germany and Austria. Red deer are native to Eastern Europe, so many dishes using venison use traditional flavors of wine or vinegar paired with sour cream.

INGREDIENTS:

2 LBS of venison stew meat

Marinade: 1-1/2 cup red wine

½ cup oil (olive oil is best)

½ tsp. rosemary

3 juniper berries (can be found at natural food stores)

1 clove garlic – pressed

1 carrot chopped

Marinade the meat for 1 day (meat should be completely covered). Take meat out of marinade. Dry it with paper towels. Boil marinade and put through a sieve.

1 tsp. butter

½ lb small onions or 1 chopped onion

1/3 lb. bacon in thin strips

1/3 lb. bread in little cubes (croutons would work)

In the butter cook first onions, then bacon and then the bread until crisp (separately). Put in separate dishes covered.

Olive Oil

1 Tbls. Cognac (or other brandy type liquor)

1 cup sour cream

1 tsp. salt and pepper

1 cup chopped parsley

Sprinkle the meat with flour, sauté the meat in frying pan. Cover it in a dish. Pour marinade in the pan and cook it until it is half. Pour cognac and sour cream in it. Before serving, mix meat, onions and sauce together. Heat it up quickly. Put parsley, bacon and bread over it. Enjoy!